It was Dear Wife’s birthday last week so we had a birthday party over the weekend. I asked DW what kind of birthday cake she wanted and she replied “lemon cheesecake but one of those fridge tarts not a baked one”.
I was a little disappointed that she didn’t want my famous peanut butter fudge cake, but I have never made a fridge cheesecake so I was excited to try something new.
Since my boys were born I no longer have time to spend on 50 step recipes, this has resulted in me discovering some real gem recipes that are so simple and quick. I think there is definite benefit to cooking simply and showcasing flavours in a clean and uncomplicated way.
If, like me, you love Aunty Woolies’ lemon swirl cheesecake then this is the recipe for you. It is ridiculously quick, easy and delicious.
This is a double party sized recipe but you can halve it if you want, although I think there is no such thing as too much cheesecake.
1 packet oatmeal digestive biscuits
1 packet ginger-nuts biscuits
2 tubs (500g) cream cheese
500ml whipping cream
2 cups icing sugar
Juice of 2 lemons
Zest of 1 lemon for decoration
Crush biscuits in a food processor. Add butter and mix until the crumb mixture holds together. Press crumb mixture into the bottom of a large pie dish or a well greased spring-form tin.
Whip the cream until it holds it’s shape but not completely at firm peak stage. Add cream cheese and then sifted icing sugar. Mix well until silky. Add lemon juice. The mixture should be the consistency of a thick custard. Spoon into the pie dish or tin. Sprinkle lemon zest on top and refrigerate overnight so that it can set.
Best eaten out the bowl with a teaspoon surreptitiously from the fridge.
You could easily make these as single portions in ramekins.
Cover with a berry coullis instead of lemon zest.
Leave out lemon juice and top with caramel treat for a delicious caramel cheesecake.
Make a half portion of plain cheese cake mixture. Top the cheesecake with chocolate mousse. Mouthgasm!